Raw Vegan Cheesecake

Crust:
1 cup raw walnuts

1 cup shredded coconut
4-7 dates, pitted

**agave if needed

In a food processor, pulse all ingredients until the dough is moldable but not sticky.

Line the bottom of a pie pan or spring cake pan.

Place in your fridge to harden while you make your cake.

Filling:
3 cups raw cashews (soaked overnight or a couple hours)
1/2 cup agave nectar
1/4 cup lemon juice
2 vanilla beans, seeds scraped
3/4 cup coconut oil

Place all ingredients in your food processor blender and blend until well combined and smooth.

Add to your crust and place in the freezer for 2 hours, or so…

Blueberry Sauce:
1/2 bag frozen blueberries
4-6 dates to taste
1/4 cup agave or more to taste and desired consistency

Combine all ingredients in a blender and blend until you reach your desired consistency.

Top your cheesecake with your blueberry sauce and VOILA! Raw Vegan Cheesecake!